Chicken Normandy

CRUST:
1 package seasoned bread stuffing (8 oz)
1/2 cup butter, melted
1 cup water

FILLING:
2 1/2 cups cooked diced chicken
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup mayonnaise
1 teaspoon salt
2 eggs
1 1/2 cups milk

TOPPING:
1 can cream of mushroom soup, undiluted
1 cup shredded cheddar cheese

The day before serving, combine crust ingredients; mix lightly. Spread half of crust mixture into a buttered 13x9 inch baking pan. In a bowl, combine chicken, onion, celery, mayo and salt. Spread chicken mixture over bottom crust; top with reserved crust mixture. Beat together eggs and milk; pour over all. Cover with foil and refrigerate overnight (or freeze for future use). An hour before cooking, remove from fridge (or let thaw, if frozen); spread mushroom soup over top. Bake uncovered at 325ºF for 40 minutes. Sprinkle with cheese and bake 10 minutes more. Yield: 12 servings.